Easy Chicken Stock

1. 1

   Heat olive oil in a large stock pot on medium-high heat.

2. 2

   Add onions, garlic, celery and carrots and saute until onions are golden, about 6-8 minutes. You should start to get a few brown bits on the bottom of the stock pot. Add salt, peppercorns, and poultry seasoning (and any other additions you're using).

3. 3

   Deglaze the pan with the water (you could also use white wine if you'd like) and add enough water to cover the bones and other ingredients and bring to a boil. Reduce heat and simmer stock for at least 4 hours. You can go longer at a lower heat if you'd like-a friend of mine always makes hers in a low oven for up to 8 hours.

4. 4

   Taste stock and adjust seasonings if needed. Strain stock to remove vegetables. Cool and refrigerate or freeze for later. Then make some great soups!

* Per serving · 4 servings · Values may vary.